JoNorvelleWalker

Looks lovely. I have the makings for mapo tofu but can't get up the energy to grind the meat. Hopefully tomorrow night. Edit: is that cilantro?

I read the article this afternoon at work. What I remember was a bit different: there will be the new stores with different stuff, as well as an expansion of the smaller amazon go stores which are cashless.

If I had a cubic meter and a swimming pool. What I do have is a reference librarian. @teonzo intentionally I did not specify what kind of chocolate, however I assumed "melted, tempered chocolate" denoted a fairly narrow range of temperature. If makes it easier, just tell me the density of 72 percent dark at 32C.

That's what google told me too but the source sounded less than authoritative.

According to Wikipedia chuck filet steak is sold as chuck eye steak. @Dave the Cook do you have any more information on the mystery?

What is the density of melted, tempered chocolate? (Yes, I know, I could measure it myself.)

You don't think this is the same thing as the mythical chuck eye steak?

GE electric home oven, nothing special. One inch thick block of hard anodized aluminum* preheated at 550F on the highest shelf for a couple hours, then under the broiler preheated for about 5 minutes before loading the pie. *cost more than the stove.

OK I found it! Here's the thread: https://forums.egullet.org/topic/36136-countertop-rotisseries/ The title is "rotisseries" and indeed the Philips grill has a rotisserie attachment. However I have a Farberware rotisserie. The Farberware is an almost perfect rotisserie, not necessarily a perfect grill. Remains to be seen if the Philips beats my Zojorushi as a grill.

My Watanabe nakkiri came with Shin's name all over it. Maybe I can sand it out.

As promised!

I'm beginning to have second thoughts. Somehow I was thinking this thing was about the same size as my Zojirushi. A yardstick disabused me. Now I have no place to put the Philips. (Not that this has ever slowed me down before.) I also noticed Simple Living offers what looks like the same thing as the Philips for $149.99. Does anyone else remember an earlier thread about the Philips? So far I haven't found it but I'm sure I saw it once upon a time.

Another two minute pizza: I think I've pretty much got the hang of this.

Camelcamelcamel shows the price jumps all over the place. Price just went down from $279.95 but has been as low as $149.99. (Real dollars of course.)

Sometimes I hate you Kerry. I have a satisfactory enough Zojirushi but I just clicked on the Philips to arrive tomorrow. Amazon's price was $243.03.

The package consists of two oddly shaped small steaks, each about right for my appetite. I'll try for a picture tomorrow. I must say it looked really good for an inexpensive bit of meat. No membrane that I remember. And that USDA Choice sticker sucked me in. I'm not completely broke at the moment and my eye flirted with the Prime boneless rib eye not that much further down the display. But much more fun to learn something!

From tonight's episode of "Name That Steak" a friend kindly took me to Shoprite after work. No chuck eye steak, but they did have something called "chuck fillet steak" that looked attractive and it was labeled USDA Choice. Sous vide suggestions?

I didn't pay too much attention but tonight in the local Shoprite there was posted a Perdue recall.

No, the crust of last night's boule was not as nice as last week's steam bake followed by convection bake. I'm not worried about the bit of burning. I chalk that up to a slight error in division of the dough, making the boule a bit too big for the CSO. I can't speak for the crumb as I donated the boule to a dear friend to feed her starving teenagers. Edit: as of early this morning I'm informed the boule was all but gone.

Tonight's loaves: This was experiment baking the boule on the CSO bread function setting. (As always the baguette is baked in a conventional oven, since a ruler would demonstrate the baguette fits not in the CSO.) For comparison here are last week's loaves -- boule steam baked fifteen minutes followed by convection bake, from further up the thread: All other parameters held as closely as I could manage. (Reminder again, only the boule is baked in the CSO.) I searched back though old posts. In my hands the bread function has never produced enough steam for my loaves. There must be a reason Modernist Bread did not suggest it.

Sounds like you fit in well here. But shouldn't you sub absinthe for the vodka?

Santo Tomas Bomba rice paella and a liter of MR: Pea harvest from my dining room... all four and a half of them: Unashamedly supplemented with Whole Foods frozen peas, not shown.

Check out their Beef Round Eye Round Steak.

Never mind. I wasn't very hungry anyhow.

I will never again steam bake my chicken thigh an hour at 300F, but with the CSO actually set at 450F. Sometimes it pays to trust your nose rather than the clock.